Description
A rich and comforting Garlic Parmesan Chicken Chowder loaded with tender chicken, tender pasta shells, and a creamy, garlicky Parmesan broth, perfect for a cozy weeknight dinner.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 1 medium yellow onion, diced
- 2 teaspoons garlic, minced
- 4 cups chicken broth (32 ounces)
- 1 cup heavy cream (238 g)
- 1 cup whole milk
- 1 ½ cups small shell pasta, uncooked (139.5 g)
- 1 cup Parmesan cheese, freshly grated (100 g), plus more for serving
- ½ cup mozzarella cheese, shredded (56.5 g)
- Fresh parsley, chopped, for garnish
Instructions
- Season the chicken: In a medium bowl, combine the diced chicken with kosher salt, Italian seasoning, freshly ground black pepper, and crushed red pepper flakes. Toss well until the chicken pieces are evenly coated with the seasoning.
- Cook the chicken: Heat olive oil in a large Dutch oven over medium heat until shimmering. Add the seasoned chicken and cook for 3-4 minutes, stirring occasionally, until the chicken is lightly browned on the outside. Use a slotted spoon to transfer the chicken to a bowl and set aside.
- Sauté the aromatics: In the same pot, add the diced yellow onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add liquids: Slowly pour in the chicken broth to the pot with onions and garlic. Stir in the heavy cream and whole milk, whisking gently until the mixture is smooth and combined.
- Add pasta and chicken: Add the uncooked small shell pasta and the partially cooked chicken pieces back into the pot. Bring the mixture to a gentle simmer over medium heat.
- Simmer until cooked: Cook uncovered, stirring occasionally, for 10-12 minutes until the pasta is tender and the chicken is fully cooked through (the internal temperature should reach 165°F).
- Finish with cheese: Reduce heat to low and stir in the freshly grated Parmesan and shredded mozzarella cheese until melted and the chowder is creamy and smooth.
- Serve: Ladle the chowder into bowls, garnish with extra Parmesan cheese and chopped fresh parsley. Serve warm for the best comfort experience.
Notes
- This chowder is best served immediately to enjoy the creamy texture and tender chicken.
- If you prefer a thicker chowder, you can simmer a few minutes longer to reduce the liquid.
- Substitute small shell pasta with elbow macaroni or ditalini for a similar effect.
- Use low-fat milk or cream to reduce calories while maintaining creaminess.
- For extra spice, increase crushed red pepper flakes to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 518 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
